Includes bibliographical references and appendixes.

ABSTRACT
This feasibility study explores the potential of Kamialicious, a sweetened dried fruit snack made from kamias (Averrhoa bilimbi), in the local market of Dumaguete City. Despite being a widely available but underutilized fruit, kamias is richin nutritional value. Kamialicious offers three flavor variants muscovado-sweetened, chocolate-coated,and ube-coated targeting health-conscious consumers, particularly participants in local Zumba fitness programs. Descriptive quantitative methods,including surveys and taste tests involving 200 purposively selected Zumba participants, revealed that 68.5% were interested in trying the product, with the muscovado variant emerging as the most preferred.
The study confirms the technical and economic feasibility of Kamialicious using sustainable,low-cost processes suchas sun-drying and small-scale flavor infusion. All ingredients are locally sourced, and production is set on a family-owned site in Barangay Palinpinon,enhancing both cost efficiency and community involvement. A localized marketing strategy featuring direct sales at Zumba venues, sampling, and instructor partnerships complements the accessible pricing structure of P124 for 100g and P199 for 200g. Financial analysis projects promising returns from an initial capital of P758,716,supported by a four-partner management structure.
The study concludes that Kamialicious is a viable and innovative business venture with strong market potential and socio-economic benefits. It promotes Filipino food innovation,supports local agriculture, and serves as a model for sustainable, small-scale enterprises that commercialize native fruits and empower grassroots entrepreneurship.